- In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
- Add beans and Ro-tel; stir until heated through.
- Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
- Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
For a complete chip and dip experience, serve guacamole with tortilla chips that have been tossed with lime juice and a sprinkling of salt, a signature at Chipotle Mexican Grill.
- Using a fork, mash avocados with citrus juice in small bowl.
- Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.
For milder flavor, reduce the cayenne pepper sauce to 1/2 cup.
- Preheat the oven to 350° F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
- Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.
- Stir in chicken and about half of the cheddar cheese. Stir until combined.
- Spoon into prepared dish. Sprinkle with remaining cheese.
- Bake 15 minutes or until hot and cheese is melted.
Serve warm with tortilla chips, crackers, or vegetables.
Depending on your preference, use Gorgonzola or another blue cheese on the pizza.
- Place a cookie sheet or pizza stone in the oven, then preheat the oven to 500ºF. In a large pan over medium-high heat, slowly caramelize the shallots with the olive oil. Once the shallots are soft and lightly golden, about 10 to 15 minutes, add the chicken. Once the chicken is nearly warmed all the way through, add the hot sauce to the pan and gently stir. Remove from the heat.
- On a large cutting board or kitchen counter, dust with cornmeal and roll out a pizza dough.
- Precook the pizza dough by carefully placing it on the preheated pizza stone and stab the pizza dough with a fork quickly, to ensure no bubbles. Bake for four to six minutes until golden.
- Once golden, remove the pizza stone and pizza from the oven to top with the chicken and hot sauce mixture, grated cheese, and Gorgonzola crumbles. Place the pizza back into the oven and cook until the cheese has completely melted, about five to seven minutes.
- Enjoy pizza.
Quite possibly the best thing to happen to breakfast ever!
Say hello to the ‘Churro Waffle.’
I don’t know about you, but I love me some churros and chocolate. So the only thing that can possibly make churros better is having them for breakfas. Jasmine of Chica Chocolatina has created this amazing creation and shared the recipe on her site.
The pictures alone makes my mouth water.[nggallery id=30]
Get the full recipe here.
Preheat oven to 350°F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don’t worry if there’s a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they’re baking, so that they toast evenly.